• Emily Tillmann

Must Make Meyer Lemon Bundt Cake

Updated: Sep 14

Made, Written & Photographed by the Creators of the Point

It's only January 10th and I'm already done with Winter and ready for Spring! I'm ready for the bright colors, the beautiful flowers, and those light airy recipes.

Well, here's one of them. A light Meyer Lemon Bundt Cake. Although it may taste like summer, Meyer Lemons are actually a winter find. They're a combination of Citron and Mandarin which brings a sweet citrus flavor that makes it feel a little warmer out.


Must Make Meyer Lemon Bundt Cake

Makes 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time:

1 hour 20 minutes


  • 2 Meyer Lemons

  • 3 eggs

  • 1 1/2 cups milk

  • 1/2 cup vegetable oil

  • 1/2 cup butter melted and slightly cooled

  • 3 cups flour

  • 2 cups granulated sugar

  • 1 1/2 teaspoon baking powder

  • 1 teaspoon salt

For the Glaze:

  • 1 cup powdered sugar

  • 1 to 2 tablespoons Meyer Lemon juice


  1. Preheat your oven to 325°F. Spray and flour a Bundt cake pan and set aside.

  2. In a large bowl, zest your 2 lemons until you have about 2 teaspoons; squeeze your lemons until you have about 1 tablespoon. Whisk in your eggs, milk, oil, and butter.

  3. Once wet ingredients are combined, add in your flour, sugar, baking powder, and salt. Whisk again until combined.

  4. Spread into your prepared pan and bake for about 1 hour, or until a toothpick is inserted and removed without batter.

  5. Let cool in pan for about 10-15 minutes. Flip upside down, tap lightly and remove the cake from the pan onto a cooling rack. Cool completely.

  6. Once your cake is cooled, make your icing by whisking together your powdered sugar and lemon juice. Drizzle over your cake and enjoy!


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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us